Follow these steps to create Chef John’s Coq Au Vin that’s tender, flavorful, and beautifully sauced:

1. Prepare the Ingredients and Oven:

   • Preheat the oven to 375°F (190°C).

   • Season 6 bone-in, skin-on chicken thighs with kosher salt and freshly ground black pepper on all sides.

   • Beginner Tip: Pat chicken dry with paper towels for better browning; prep vegetables and bacon to streamline cooking.

2. Cook the Bacon:

   • In a large, oven-proof skillet (e.g., cast iron or Dutch oven), sauté 8 oz bacon (sliced into ½-inch pieces) over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

   • Transfer bacon to a paper towel-lined plate with a slotted spoon, leaving drippings in the skillet.

   • Beginner Tip: Stir bacon occasionally to prevent sticking; reserve all drippings for maximum flavor.

3. Brown the Chicken:

   • Increase heat to high and add chicken thighs, skin-side down, to the bacon drippings.

   • Cook until browned, 2–4 minutes per side, then transfer to a plate.

   • Drain all but 1 tbsp drippings from the skillet (reserve excess for other uses if desired).

   • Beginner Tip: Avoid overcrowding; brown in batches if needed, and don’t flip until skin releases easily from the pan.

4. Sauté the Vegetables:

   • Lower heat to medium-high and add 10 quartered button mushrooms, ½ diced yellow onion, and 2 sliced shallots to the skillet with a pinch of salt.

   • Sauté, stirring occasionally, until golden and caramelized, 7–12 minutes.

   • Beginner Tip: Let mushrooms brown before stirring to develop flavor; scrape up browned bits for extra taste.

5. Make the Sauce Base:

   • Stir 2 tsp all-purpose flour and 2 tsp butter into the vegetable mixture, cooking until fully incorporated, about 1 minute.

   • Pour in 1 ½ cups red wine, bring to a boil, and scrape browned bits from the pan with a wooden spoon.

   • Add reserved bacon and 6 sprigs fresh thyme; simmer until wine reduces by about one-third, 3–5 minutes.

   • Pour in 1 cup chicken broth and return chicken thighs to the skillet, skin-side up, along with any accumulated juices.

   • Bring to a simmer.

   • Beginner Tip: Stir flour-butter mixture thoroughly to avoid lumps; ensure chicken is partially submerged in liquid.

6. Bake the Coq Au Vin:

   • Transfer the skillet to the preheated oven and bake for 30 minutes.

   • Spoon pan juices over the chicken and continue baking until no longer pink at the bone and juices run clear, about 30 minutes more (internal temperature near the bone should reach 165°F or 74°C).

   • Beginner Tip: Check doneness with a thermometer; if browning too quickly, cover loosely with foil.

7. Finish the Sauce and Serve:

   • Transfer chicken to a platter.

   • Place the skillet over high heat and reduce pan juices, skimming fat off the top as needed, until slightly thickened, about 5 minutes.

   • Season with salt and pepper to taste; remove and discard thyme sprigs.

   • Pour sauce over chicken and serve hot, optionally garnished with fresh parsley.

   • Beginner Tip: Skim excess fat with a spoon for a cleaner sauce; serve with a ladle for generous sauce distribution.

Cooking Tips

• Chicken Prep: Choose similar-sized thighs for even cooking; browning skin-side first maximizes crispiness.

• Bacon Drippings: Use drippings sparingly for sautéing to avoid an overly greasy dish; reserve extra for other recipes.

• Vegetable Caramelization: Cook mushrooms and onions until deeply golden for rich flavor; don’t rush this step.

• Sauce Consistency: Reduce sauce to a light, glossy texture; if too thin, simmer longer; if too thick, add a splash of broth.

• Flavor Balance: Taste sauce before serving; adjust salt or add a splash of wine or vinegar for brightness if needed.